I used a recipes from the “1000 Vegetarian Recipes from Around the World Cookbook” and the Delicious India website as a base and created my own recipe from there. There seem to be a million different versions of palak paneer. They all include the paneer and spinach, but other spices and ingredients seem to vary from what I’ve seen. For those of you who don’t know, paneer is a homemade cheese similar to cottage cheese except usually found in chunks. And it’s amazing. I am always willing to pay very good money for well made paneer. Word on the street (and in my various cookbooks) is that it really isn’t that difficult to make, just takes some time. One of these days I’ll try making it myself, but for now I’m cheating and using paneer I bought from the Indian grocery store that’s a mere 3 minute walk from my apartment (HOORAY!). I’m not going to pretend this is an authentic paneer. This is my attempt at a very filling revision.
Hearty Palak Paneer
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, crushed
1 jalapeno, diced
1 teaspoon turmeric
1 bay leaf
1 teaspoon basil
1 teaspoon cumin
2 medium Yukon Gold potatoes, diced
2 15-oz. cans diced tomatoes
3/4 cup water
1/2 pound spinach, chopped
1 teaspoon garam masala
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 pound paneer, cut into bite-sized cubes
1/2 can coconut milk
salt and pepper, to taste
1. In a large pan on medium heat saute the onions in the butter till they’re soft.
2. Add in garlic and jalapenos and cook 2 minutes more.
3. Add the turmeric, bay leaf, basil and cumin and stir to combine.
4. Then add the potatoes, diced tomatoes and water. Cover and let the mixture simmer till the potatoes are just tender.
5. Add in the spinach, garam masala, parsley, cilantro, and paneer. Cook till the potatoes are tender and the spinach is wilted.
6. Season to taste with salt and pepper and serve with rice.